Leek, minced meat, and kohlrabi pan with yogurt dip

Ingredients for 4 servings:

• 4 stalk(s) leeks (approx. 1 kg)
• 3 kohlrabi, with greens (approx. 1 kg)
• 3 tbsp sunflower seeds
• 1 tbsp oil
• 400 g minced meat
• Salt, pepper, cayenne pepper
• 3 tsp vegetable broth
• 300 g yogurt (skimmed milk)
• 200 g cream cheese, low-fat
• Tabasco

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

low-calorie, suitable for diets

Clean and wash the leeks and cut into rings. Cut off a few young kohlrabi leaves, wash them, and pat them dry. Peel the kohlrabi, wash them, and cut them into sticks. Roast the sunflower seeds without fat until golden brown and remove them. Heat the oil in a pan and fry the minced meat until crumbly. Season and remove from the pan. Sauté the kohlrabi and leeks in the frying fat. Season with pepper and salt and add the minced meat back in. Add 600 ml of water, bring to a boil, and stir in the stock. Cover and simmer for about 5 minutes. Stir in the sunflower seeds. Season with salt and cayenne pepper. Stir in half of the cream cheese. Chop the kohlrabi greens. Mix the yogurt, the other half of the cream cheese, and the kohlrabi greens. Season with pepper and salt, and add a little more Tabasco if desired. Serve the minced meat pan with a dollop of yogurt on each side. Serve the rest on the side. If you like, serve it with baguette or potatoes.